Quick, simple and full of fresh colour and crunch, this golden-crumbed chicken and crisp slaw is on the table in just 30 minutes. Once you tuck in to this easy-peasy, better-for-you schnitty, you'll never buy them frozen again.
Slice chicken horizontally to yield two thinner pieces.
Lightly beat egg and place in a shallow bowl. Place flour and breadcrumbs in separate, shallow bowls. Dust chicken with flour, shaking to remove excess, then dip in egg and coat in breadcrumbs.
Heat vegetable oil in a frypan over medium heat. Add chicken and cook for 3–4 minutes each side or until golden and cooked through. Season with salt.
While chicken is cooking, thinly slice cabbage. Chop baby spinach leaves. Drain corn. Place cabbage, spinach and corn in a large bowl and toss to combine.
Place aioli, sesame oil and rice wine vinegar in a small bowl and mix to combine. Add dressing to slaw and toss to combine. Season with salt and pepper.
Serve schnitzels with sesame slaw on the side.